I have a Japanese friend named Junko (pronounced June-co). She has given me a few tips for cooking Japanese and Asian food. So earlier this year I started experimenting with Asian food.There have been a couple of flops(we won't talk about those), but there have been a few successes too. Here are two of my successes. The gyoza (potstickers) I made only twice, first time was when my sister came to visit. The tricky part with the potstickers in the wrappers. I decided to make them instead of buying, glad I did. They taste so much better. The dough is harder to work with, but you will like the end result.
Ingredients:
1/2 lb - shrimp-peeled and deveined
1/2 - pork
3 - scallions - chopped
1T - ginger - chopped
1small can - water chestnuts - chopped
1T - sesame seed oil
1T - corn starch
salt to taste
Chop all ingredients and mix together. Set aside
Sauce:
1c - soy sauce
3/4c - rice wine vinegar
1c - water
2 - scallions
3 - garlic cloves
2T - sesame oil
2t - chili paste
1t - ginger
4T - brown sugar
Place all ingredients in sauce pan and simmer low until all sugar is dissolved. Remove from heat place in serving dish.
for the wrappers:
2c - flour plus for dusting
1c - boiling water
pinch of salt
Mix the salt and flour together in a medium bowl. Add the boiling water a little at a time, mixing with your hands, until you can shape the mixture into a ball. Cover with a damp cloth and let it rest for at least 1/2 hour.
Turn dough onto floured surface and knead until smooth. Divide dough into quarters and roll out. Using a 3in round cookie cutter, cut out dough and lay on parchment paper. cover with a wet cloth to avoid them getting dry.
Assembly:
Place 1T of filling onto the wrapper and using your fingertips, dip in water and edge half of the round wrapper. Pinch together making pleats and set back under damp cloth until all are assembled.
Cook:
I like mine pan fried. Place a couple of tablespoons of oil in a hot sauce pan. Place the gyoza in the pan, pleated side up. Let pan fry for a couple of minutes on med-high. Add 1/2c chicken stock or water to the pan, cover and simmer on medium until the liquid is dissolved. Uncover, reduce heat and cook another 2 minutes or until fully cooked. Don't over fill. If overfilled they may not cook all the way through.
~Here is the end result~
Ingredients:
1/2 lb - shrimp-peeled and deveined
1/2 - pork
3 - scallions - chopped
1T - ginger - chopped
1small can - water chestnuts - chopped
1T - sesame seed oil
1T - corn starch
salt to taste
Chop all ingredients and mix together. Set aside
Sauce:
1c - soy sauce
3/4c - rice wine vinegar
1c - water
2 - scallions
3 - garlic cloves
2T - sesame oil
2t - chili paste
1t - ginger
4T - brown sugar
Place all ingredients in sauce pan and simmer low until all sugar is dissolved. Remove from heat place in serving dish.
for the wrappers:
2c - flour plus for dusting
1c - boiling water
pinch of salt
Mix the salt and flour together in a medium bowl. Add the boiling water a little at a time, mixing with your hands, until you can shape the mixture into a ball. Cover with a damp cloth and let it rest for at least 1/2 hour.
Turn dough onto floured surface and knead until smooth. Divide dough into quarters and roll out. Using a 3in round cookie cutter, cut out dough and lay on parchment paper. cover with a wet cloth to avoid them getting dry.
Assembly:
Place 1T of filling onto the wrapper and using your fingertips, dip in water and edge half of the round wrapper. Pinch together making pleats and set back under damp cloth until all are assembled.
Cook:
I like mine pan fried. Place a couple of tablespoons of oil in a hot sauce pan. Place the gyoza in the pan, pleated side up. Let pan fry for a couple of minutes on med-high. Add 1/2c chicken stock or water to the pan, cover and simmer on medium until the liquid is dissolved. Uncover, reduce heat and cook another 2 minutes or until fully cooked. Don't over fill. If overfilled they may not cook all the way through.
~Here is the end result~
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| Yummmm! |
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| Had them with Asian Meatballs. Will post recipe |
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